A delicious and easy one-pan fall dinner featuring honey glazed chicken thighs with Brussels sprouts and baby carrots.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Dinner
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1.5 pounds boneless, skinless chicken thighs
1/4 cup honey
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon black pepper
1 tablespoon olive oil
2 cups Brussels sprouts, halved
2 cups baby carrots
1 medium red onion, sliced
Salt to taste
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together honey, soy sauce, apple cider vinegar, minced garlic, ground ginger, and black pepper. Set aside.
In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and sear them in the skillet for about 3-4 minutes on each side until golden brown.
Remove the chicken from the skillet and set aside.
In the same skillet, add Brussels sprouts, baby carrots, and red onion. Sauté for about 5 minutes until they start to soften.
Return the chicken to the skillet and pour the honey glaze over the chicken and vegetables.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let it rest for 5 minutes before serving.
Notes
For a spicier kick, add a teaspoon of red pepper flakes to the honey glaze.
Substitute the Brussels sprouts with green beans or broccoli for a different flavor profile.